| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Rice, Side dish | 2 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | Onion, chopped | |
| 1 | c | Long-grain rice |
| 1 | 14 oz chicken broth | |
| 1/2 | c | Feta cheese, crumbled |
| 3 | T | Fresh mint, minced |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Heat oil in heavy medium saucepan over medium heat. Add onion and saut 6 until translucent, about 5 minutes. Add rice and stir I minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Sea- son with salt and pepper. Per serving: 488 Calories; 21g Fat (39% calories from fat); 11g Protein; 63g Carbohydrate; 27mg Cholesterol; 1278mg Sodium NOTES : 2 servings; can be doubled or tripled Recipe by: Bon Apetit, June 1990, p.130 (Weekend Cook) Posted to MC-Recipe Digest V1 #1002 by Pisceanmom <Pisceanmom@aol.com> on Jan 11, 1998
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